April 2008

Question: 

Dear Janice & Liz,

Hello! I am a seafood processing technologist from Iran. Can you
send me some information about the safety and health of smoked fish?

Thanks for your help
Hamid M. (B.F.Sc)

Answer: 

Nutritionally speaking, smoked fish is similar to its fresh
counterpart with one notable exception: The sodium level is typically
much higher in smoked fish.  For example, 3 ounces of sockeye salmon
contains about 50 milligrams of sodium while 3 ounces of smoked sockeye
salmon has almost 800.  Both are low in saturated fat, an excellent
source of protein, and a great source of omega-3 fats.

The safety of smoked fish is similar to that of other animal
proteins.  To keep it safe at the manufacturing level the product must
be handled and stored properly. Once opened, it’s important for
consumers to store smoked fish in the refrigerator (at or below 40
degrees F).   The U.S. Food & Drug Administration Center for Food
Safety and Applied Nutrition has information about the topic at www.FDA.gov. 
On the site, look for the document, Processing Parameters Needed to
Control Pathogens in Cold Smoked Fish.  For additional food safety
information, check out    http://seafood.ucdavis.edu/haccp/compendium/chapt07.htm

Ask a dietition

  • I am finally convinced that the cholesterol found in shrimp isn’t going to raise my blood cholesterol and may actually decrease my risk of heart disease.  Are there any other nutrients found in shrimp that can make me healthier?
    Happy Holidays!
    Ralph C.

    FIND OUT THE ANSWER

We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.